Process for producing olive wine

A production process and olive wine technology, applied in the field of fruit wine processing, can solve the problems of the sustainable development of the olive industry, the low economic benefit of olives, and the high content of polyphenols, and achieve scientific and reasonable production technology, good product quality and effect, and taste. Good results

Inactive Publication Date: 2009-06-03
FUZHOU YANFU OLIVE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Fujian Province is the main producing area of ​​olives. However, due to the relatively concentrated harvesting period of olives, the short time to market, and the high content of polyphenols in the fruit, it is easy to brown and the freshness period is not long, resulting in low economic benefits of olives. , fruit farmers increase production without increasing income, which has a huge impact on the sustainable development of the entire olive industry
At present, olive products are mainly candied fruit, with a single variety, which is not conducive to the development of the olive industry.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Calculate the dosage of ingredients according to the production of 1000L olive wine: 200kg of dried olive pomace, 170kg of white sugar, and 500g of yeast.

[0026] The specific steps of the production process are:

[0027] (1) Material selection: the main raw material is the sun-dried olive pomace after squeezing the juice;

[0028] (2) Alcoholic fermentation, semi-open and complete fermentation: calculate according to the amount of ingredients mentioned: prepare sugar water, boil and cool the sugar water and fine filter, mix part of the sugar water with olive pomace; activate the yeast first, add the yeast to another part of the sugar water Activate for 30 minutes, then mix the two parts of the feed solution for alcoholic fermentation, the fermentation pH value is 4.2, the fermentation temperature is controlled at 18°C, the fermentation time is 17 days, and the fermentation is stopped when the alcohol content is ≥ 10°;

[0029] (3) Filtration and sedimentation: the fe...

Embodiment 2

[0038] According to the production of 1000L olive wine, calculate the dosage of ingredients: 230kg of dried olive pomace, 170kg of white sugar, and 400g of yeast.

[0039] The specific steps of the production process are:

[0040] (1) Material selection: the main raw material is the sun-dried olive pomace after squeezing the juice;

[0041] (2) Alcoholic fermentation, semi-open and complete fermentation: calculate according to the amount of ingredients mentioned: prepare sugar water, boil and cool the sugar water and fine filter, mix part of the sugar water with olive pomace; activate the yeast first, add the yeast to another part of the sugar water Activate for 30 minutes, then mix the two parts of the feed solution for alcoholic fermentation, the fermentation pH value is 4.0, the fermentation temperature is controlled at 16°C, the fermentation time is 15 days, and the fermentation is stopped when the alcohol content is ≥ 10°;

[0042] (3) Filtration and sedimentation: the f...

Embodiment 3

[0052]According to the production of 1000L olive wine, calculate the dosage of ingredients: 250kg of dried olive pomace, 170kg of white sugar, and 600g of yeast.

[0053] The specific steps of the production process are:

[0054] (1) Material selection: the main raw material is the sun-dried olive pomace after squeezing the juice;

[0055] (2) Alcoholic fermentation, semi-open and complete fermentation: calculate according to the amount of ingredients mentioned: prepare sugar water, boil and cool the sugar water and fine filter, mix part of the sugar water with olive pomace; activate the yeast first, add the yeast to another part of the sugar water Activate for 30 minutes, then mix the two parts of the feed solution for alcoholic fermentation, the fermentation pH value is 4.5, the fermentation temperature is controlled at 20°C, the fermentation time is 20 days, and the fermentation is stopped when the alcohol content is ≥ 10°;

[0056] (3) Filtration and sedimentation: the fe...

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Abstract

The invention provides a process for producing olive wine. The process comprises the following steps: olive pomace is selected as the main material; the processes of alcoholic fermentation, filtration, sedimentation and blending are carried out; a cold-hot alternation way is adopted to perform the rapid ageing; and then the olive wine is produced through the active carbon filtration. The process adopts juice-extracted olive pomace as the raw material, thereby improving the comprehensive utilization ratio of olive; a polyether sulfone film is adopted for filtering, thereby the loss of alcohol during the filtering process is reduced, and the fermentation yield is improved; the rapid ageing method of cold-hot alternation is adopted to reduce the ageing time threes to six times and improve the production efficiency; the production process is scientific and reasonable, the production time is short and the quality effect of products is good; in addition, devices are lowly demanded, the control is easy, the maneuverability is strong, and the energy consumption is less. The process adopts fruit wine for production, thereby greatly reducing the production cost and being suitable for the large-scale production of olive wine, and the produced olive fruit wine has high clarity, good stability, rich nutrients, good taste and obvious economic benefits.

Description

technical field [0001] The invention belongs to the field of fruit wine processing, and more specifically relates to an olive wine production process. Background technique [0002] Olive (Canarium album), also known as green fruit, green olive, and white olive, is a plant of the olive family (Burseraceae), and is one of the famous fruits in the tropics and subtropics. The nutritional value of olives is very high. "Compendium of Materia Medica" records that it can "whet the appetite and relieve qi, relieve diarrhea and produce body fluid, relieve polydipsia, and treat sore throat"; "Ben Cao Zai Xin" proposes that it can "enter the three meridians of liver, spleen and lung", calm the liver and appetize, moisten the lungs and nourish yin, eliminate phlegm and regulate qi. Olive is sweet, sour, and astringent in nature and taste. It is mainly used to detoxify and promote body fluid, clear the lungs and relieve the throat. It is often used as a cool, sweet and soothing agent in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 吴长江
Owner FUZHOU YANFU OLIVE
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